Devil's Curry

Spice up your mealtime with Devil’s Curry, a fiery, flavor-packed dish rooted in Eurasian cuisine. This bold and aromatic curry combines tender chicken, hearty potatoes, and a homemade spice paste made from dried red chilies, shallots, garlic, and ginger, delivering an irresistible depth of flavor. Infused with mustard seeds, curry leaves, and a tangy dash of white vinegar, this vibrant curry strikes the perfect balance of heat and zest. Simmered to perfection, it’s brilliantly paired with steamed rice, crusty bread, or roti for an unforgettable culinary experience. Perfect for spice lovers, this one-pot dish is a must-try for your dinner rotation! Keywords: Devil’s Curry recipe, spicy chicken curry, Eurasian curry, tangy chicken curry, one-pot curry recipe.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 kg Chicken (cut into large pieces)
• 10 Red chilies (dried)
• 8 Shallots
• 5 Garlic cloves
• 1 inch piece Ginger
• 1 teaspoon Turmeric powder
• 2 teaspoons Yellow mustard seeds
• 10 Curry leaves
• 2 medium Potatoes (peeled and quartered)
• 2 tablespoons White vinegar
• 3 tablespoons Vegetable oil
• 500 ml Water
• 1 teaspoon Salt
• 1 teaspoon Sugar

Directions

Step 1

Soak the dried red chilies in warm water for 10 minutes until softened. Drain and set aside.

Step 2

Toast the mustard seeds in a dry pan over medium heat until they begin to pop. Set aside for later use.

Step 3

In a blender or food processor, combine the softened red chilies, shallots, garlic, ginger, and turmeric powder to form a smooth paste. Add a tablespoon of water if needed to help the blending process.

Step 4

Heat the vegetable oil in a large pot over medium heat. Add the curry leaves and cook for 30 seconds until fragrant.

Step 5

Add the blended spice paste to the pot and sauté for about 5-7 minutes until the oil separates and the paste is aromatic.

Step 6

Add the chicken pieces to the pot and stir well to coat them in the spice paste. Cook for 5-7 minutes until the chicken is lightly browned.

Step 7

Add the potatoes and toasted mustard seeds, followed by the water, vinegar, salt, and sugar. Stir well to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the chicken is fully cooked, the potatoes are tender, and the curry has thickened slightly.

Step 9

Taste and adjust the seasoning if necessary. If you prefer a tangier curry, add an extra teaspoon of vinegar.

Step 10

Serve hot with steamed rice, crusty bread, or roti.

Nutrition Facts

Serving size	(2413.9g)

Amount per serving	% Daily Value*
Calories	3518.2

Total Fat 185.7g	0%
Saturated Fat 45.5g	0%
Polyunsaturated Fat 25.2g
Cholesterol 880mg	0%
Sodium 3299.9mg	0%
Total Carbohydrate 168.8g	0%
Dietary Fiber 44.6g	0%
Total Sugars 37.6g
Protein 298.0g	0%

Vitamin D 130IU	0%
Calcium 848.7mg	0%
Iron 27.6mg	0%
Potassium 6523.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 33.7%

Carbs: 19.1%